Mousse au Chocolat


I got this amazing recipe ages ago from my Mom. It’s an all-time classic, and very versatile. You can bring a whole bowl of it to a party, be it a children’s birthday party or something more sophisticated. You do need some amount of foresight though, because the mousse must be prepared the day before. This particular recipe doesn’t use cream or additional sugar as many others do, but egg yolk, which makes it a little less loaded with calories and also more chocolatey.

Find a printable PDF version as well as a German version at the bottom of this post.

And here’s what you need:


– 150g dark chocolate (how dark is your choice. I usually use something between 50%-62% of cocoa)

– 100g milk chocolate (Don’t use cheap chocolate. It doesn’t have to be expensive chocolate, but it should have quality that you would also eat on its own)

– 30g butter

– 3 table spoons water (again, actual table spoons, not that odd American measuring unit 😉 )

– 2 table spoons rum (you can play around with the rum-water-ratio according to your taste. Of course you wouldn’t use as much rum for a children’s party as you would for a dinner party)

– 5 egg whites

– 5 egg yolks

Here’s what you do:

– Let the chocolate, butter, water and rum melt in a pot set in warm water


– In the meantime, carefully seperate the eggs and beat the egg white until it’s stiff. An easy trick my Mom told me to see if the egg whites are stiff enough, is to cut into it with a clean knife and wiggle it around a little. This is how it looks, when it’s not stiff enough:


And this it how it looks when it is:


I’m sorry for the bad quality. I cannot seem to take decent photos in this bowl. By the way, if you plan on serving the mousse in a bowl, don’t whip the eggs in the bowl you mean to serve it in, or it will look less than appetizing.


– When the chocolate mix is fully melted, take it off of the heat. If it looks kinda odd, don’t worry, mine often does too. (The water can make the chocolate curdle a little. To avoid this, be sure to keep stirring the mixture as it melts to immediately incorparate the water, rum and butter into the melted chocolate. If it does however curdle a little, don’t worry. You won’t be able to tell by the end.)

– mix the egg yolk into the chocolate mix

– slowly pour the chocolate into the bowl with the egg whites and carefully mix it all together until it’s nicely blended. If you have one, use a spatula, because otherwise the chocolate sometimes remains stubbornly stuck to the bottom of the bowl. You don’t want to mix this mixture too roughly or you will pop all the air bubbles in this step, which give the mousse its airy texture.


– pour everything into a nice bowl. Place some aluminum foil over it and put it somewhere nice and cool. My mom told me not to put it in the fridge. We usually use our cellar or our balcony during the cold seasons. But if you don’t have that, you can use your fridge. I’ve tried. It worked. But we don’t set our fridges to be as cold as Americans do in Germany. If there’s someone from America trying this recipe and putting it in the fridge, please do tell if it worked.

Anyways, let it set for at least 12 hours so the mousse can get nice and stiff.



To get nice “nuggets” of mousse, clean the spoon you’re making them with in between, so the smeared chocolate on it won’t ruin the effect of the fluffy mousse bubbles 🙂

Get this recipe’s printable pdf version here: Mousse au Chocolat

Deutsche Version des Rezepts als pdf Datei hier: Mousse au Chocolat Deutsch

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